Pasta Alla Puttanesca
  • Two cans of whole peeled plum tomatoes
  • Five garlic cloves
  • Olives (I like to mix kalmata olives and green olives, pitted if you can find them)
  • Three chicken breasts
  • One can of Artichoke hearts
  • Mushrooms
  • Anchovies
  • Capers in vinegar (as many as you want I like alot)
  • Red crushed peppers
  • Salt and Pepper
  • Garlic Powder
  • olive oil
  • Fresh chopped Parsley
  • pasta (your choice penne, spaghetti, etc.)
  1. Open the cans of tomatoes and pour into large saucepan, make sure all the skin is off, turn stove on high and Mash the tomatoes with a masher and continue to boil tomatoes
  2. Mince garlic and cut chicken in small pieces
  3. In small sauce pan pour in some olive oil, enough to coat pan, when hot add garlic and sautee for about 2 minutes then add chicken and salt and pepper to taste (Don't cook chicken all the way through so when you add it to the sauce it'll finish cooking in it)
  4. Cut each artichoke heart into eighths and slice mushrooms
  5. Continue boiling tomatoes, you want most of the liquid to boil away
  6. Take anchovies out and mash or cut very finely and add to sauce and stir around
  7. Add Artichoke hearts and mushrooms to sauce
  8. Add Garlic Powder, Salt and Pepper to taste
  9. Add sauteed chicken and garlic
  10. Cook pasta
  11. Once most of the liquid is boiled away add the Red crushed pepper and capers and stir around
  12. Add cooked pasta and toss
  13. Serve with fresh parsley sprinkled generously on top.
This is so good! I made it Monday for Tim, You can pretty much add whatever you want to it. It's an interesting history about this dish: you'll need a large saucepan, as big as you can find, a smaller saucepan to sautee the chicken, and a pot to cook the pasta